INGREDIENTS

INSTRUCTIONS

Winnie Laster is known for her apples. She has an apple orchard just
up the road from her house in Joppa, Maryland, and has tried so many
types of recipes for an apple this-or-that she can't keep count. Once
while trying out a new recipe for chicken braised with apples and
yams, Winnie went outside to hang some laundry. Somehow the backdoor
slammed shut and she couldn't get back in. So Winnie hot-footed it
over to her sister's who lives about two miles up river and collected
a spare key, but by the time she got back home her braised chicken  was
"more like very-stewed, and the apples and yams sort of  dissolved."
Disappointed but undaunted, she tasted the homogenous  mixture and
thought it just grand! A little chicken stock, some thyme  from her
garden, a touch of maple syrup, and a soup was born. It's  now a staple
for her fall kitchen repertoire. The yams and apples  make a fine
Eastern Shore duo in this thick and creamy soup, with the  maple syrup
adding just a hint of sweetness.  In a pot, melt the butter. Saut the
onion 3 to 4 minutes. Add the  yams, apples, stock, thyme, and maple
syrup. Bring to a boil. Reduce  the heat and simmer, uncovered, until
the yams and apples are tender,  30 to 40 minutes.  In a blender or a
food processor, pure the mixture. Return to the pot  and reheat. Season
with salt and pepper.  Serve in soup bowls. Garnish with whipped cream
dusted with a bit of  nutmeg.  Posted to recipelu-digest by molony
<molony@scsn.net> on Mar 02, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 214
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 29.2mg
Sodium: 210.6mg
Potassium: 280.7mg
Carbohydrates: 25.5g
Fiber: 1.8g
Sugar: 19.7g
Protein: 4.2g